Crepes Fitzgerald

Nutrition Facts

Serving Size 1 CREPE

Calories 718

Calories from Fat 0

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 54.3g

84%

Sat. Fat 27.5g

- - -%

Trans Fat 1.4g

Cholesterol 170.6mg

- - -%

Sodium 313.5mg

14%

Amount/Serving

%DV*

Tot. Carb. 42.1g

13%

Dietary Fiber 2.3g

Sugars 21.1g

Includes 0g Added Sugars

Protein 8.2g

Vitamin D - 1.4mcg - 0%

Calcium - 119.9mg - 12%

Iron - 2.2mg - 27%

Potassium - 301.7mg - 6%

INGREDIENTS: Plain Crepe (Crepe Batter (WHOLE MILK (milk, vitamin D3 ), LIQUID EGGS (whole egg, citric acid, 0.15% water as carrier for citric acid. citric acid added to preserve color.), CAKE FLOUR (enriched flour bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid).), FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), SUGAR (sugar), SALT (salt, calcium silicate, dextrose, potassium iodide.)), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil)), STRAWBERRIES, Cream Cheese Blend (CREAM CHEESE (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum. contains: milk ), SOUR CREAM (cultured cream (milk), enzyme contains: milk)), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), BRANDY, SUGAR (sugar), Whipped Cream (CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), Simple Syrup (WATER))

ALLERGENS: Milk, Eggs, Wheat, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.